A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

Method

Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.

To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.

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Comments, questions and tips

Comments (358)

nadine5429th Nov, 2016

my hubby tried these Yorkshire puds as hes being making Yorkshire tubs they never turned out good until he used this recipe can safely say they were knocking on the door too get out they were huge and very light and tasty and did not shrink ... no more frozen yorkies in this home xx :)

Really been disappointed with my attempts in the past so started buying you know who's.Tried this recipe to day and BANG, first time. Even my wife was impressed.No more from premade frozen ones in this house. ;)

Being a transplant to the UK, I've always had an excuse for my hit and miss Yorkies. It's been a source of embarrassment though as I love to bake and pride myself on making a great meal. I tried these tonight in my large Yorkshire pudding tins, which is the tin most of my failures happened in, and they were incredible. Huge and soft with the perfect crisp on the outside. I've pinned this one. It's a definite keeper-wish I could post the photo. They were even bigger than the ones in the recipe photo.

My wife has been making Yorkshire puddings for 40 years, over time for some reason they have been getting flatter and flatter, so I challenged her and said I would have a go. Saw this recipe and....................they came out superb. Fantastic recipe, fluffy and light. I have now got the job of making the yorkies.

Woohoo!! I've always made my own Yorkshire puddings, sometimes they were fab, sometimes rubbish, refusing to give in and go for the frozen ones when my own were disastrous. Today I decided enough was enough. No more hit and miss for me, I needed a reliable recipe. This one was perfect! I halved the ingredients making just 4 large Yorkshire's. They were golden, fluffy and delicious! I cooked them before I cooked everything else so I didn't have to open the oven, then I popped them back in for a few minutes to warm them whilst I was serving up. I'm a Yorkshire girl and will no longer feel ashamed about not being able to make Yorkshire puddings!

This recipe makes a reliable batter pudding but it is not a Yorkshire pudding, at least not the kind you want filled with gravy next to your roast beef. This is because it could never be crisp with that much egg and milk in it. If you actually want a recipe for a traditional Yorkshire pudding that deserves its place next to the beef on your plate, read Felicity Cloake's article on this venerable classic in the Guardian, it's on the net.

OMG! This recipe works a treat. I halved recipe. I even used the Yorkshire pudding tin that had been lying in cupboard for ages, as usually use frozen ones! They came out massive! Family very impressed. Tin will defo be used a lot more now. So easy to make, and in no time at all. Yorkies for every Sunday dinner from now on LOL! No more frozen ones for me.

tried this recipe on sunday and for the first time in my life, my attempt at making my own yorkshire puds actually resulted in light fluffy successful yorkshire pud instead of some stodgy heavy unrisen mess. they were so light and rose so much they actually slid out of the tin and onto the next shelf (a very new unused nonstick yorkshire pudding tin lol). i'm ashamed to admit my previous failure being from yorkshire but thanks to this recipe i can now stop using the frozen or precooked shop bought ones. a proud moment! lol :D this is definitely a keeper.

Quite right that this Yorkshire Pudding recipe should claim to be the best. It is. Finally after years of culinary Yorkshire disasters, I can finally hold my head up high. As mentioned by others, I too chilled the batter. Apparently it makes the Yorkies lighter, but with only one successful batch under my belt, I have nothing to compare it to. Watch this space for updates. I also used my silicone muffin tray despite having read many online discussions calling shenanigan at the idea of silicone. Instead, I crossed my fingers for twenty five minutes and watched the oven door. The result = perfect. Just like the picture!

Can someone please convert these measurements for me. I am from the United States and at the moment, I cannot locate my conversion chart. Also, I have a gas oven and need that temperature converted. Many thanks!!

The oven temp is 400 degrees F, and I used 1 cup of flour, and a little less than a cup of milk. If you have pyrex glass measuring cups, those have the ml on them. They're also the best for measuring liquids, so I would recommend investing in a set if you're into baking. The batter ends up being slightly thicker than a crepe batter, but thinner than that of a pancake. Sorry that this is so late!

Tips (2)

Shaunie197524th Apr, 2016

It's better to use equal quantities of ingredients.What I do (for family of 5/6 2adults rest kids) crack two eggs into a bowl and weigh them. Then I add equal amounts of plain flour (sieved) and milk. A pinch of salt and pepper.Give it a good mix with an electric mixer. Then I sieve the mixture again into another beaker with spout. I then leave in fridge for a coupleOf hours to allow it all to combine. Heat over on max with muffin tins and about a tea spoon of oil in each hole. Allow that to get really hot at least 30 mins. Remove mixture from fridge give another quick mix and then pour straight into muffin tin and in to oven. Reduce heat to gas 5 or 6 and leave in there for about 30 mins

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